What's for dinner tonight?

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Vegitto

Diamond Member
May 3, 2005
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I've got four nice slabs of beef over here, and I want to use them for dinner. They will be served with baked potatoes and a nice salad. But what to do with the beef? I could bake it like a steak, but that's so old :p. Please note that this must be treated like a steak. :(

So, my question to you is, what can I do with a steak to make it stand out?

Okay, so I'll make a sauce. Only question is, how do I make a proper mushroom sauce? I don't have any fancy red wine or beef stock or broth nearly all recipes ask for.. Tips?
 
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fire400

Diamond Member
Nov 21, 2005
5,204
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make a Steak crunchwrap at home.

meat cheese lettuce sour cream tomatoes and nacho cheese sauce

fold it into a 12" tortilla and remember to build it on top of a hard tostada before you wrap it all up!

-rofl
 
V

Vegitto

Diamond Member
May 3, 2005
5,234
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Hmm, I'm thinking just cook em and add a thick, mushroom sauce. Anyone know a good recipe for that?
 
uberman

uberman

Golden Member
Sep 15, 2006
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Do you have a grill? That improves the cooking of steaks. I mean a gas fired grill, or charcoal fired grill. Make a marinade, like this, I've been doing it for 30 years. Mix soy sauce with brown sugar, half and half, then add ketchup to thicken it and flavor it. Over the years I've added other spices, garlic and onion powder. The original three ingredients will do just fine. Mix marinade well. Soak meat in it for 12 hours to three days, perforate meet with fork to help absorb the marinade. Take from marinade and grill. Here's a pic.
[http://img205.imageshack.us/img205/4152/toproundchoicezb4.jpg] USDA Choice Top Round

For snacks try a package of dried onion soup mix mixed with sour cream. Dip potato chips in this.
In Germany there is no chip dip, and I've used this recipe for friends in Europe. The marinade I described is essentially teriyaki. I just did 2.2 kilos of beef this way, awesome, don't overcook your beef.
I've never looked for brown sugar in Europe, if this is difficult, use regular sugar.
I prefer grilling (best choice), but you could bake or broil this.
Actually, I have broiled many of these.
 
uberman

uberman

Golden Member
Sep 15, 2006
1,942
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Should you choose mushroom sauce I'd recommend the following: Take a can of cream of mushroom soup, add a package of dried french onion soup, mix and place in a slow cooker. Add stew meat or inexpensive beef pieces, cook until tender. Serve over boiled or mashed potatoes. I use this for cheap cuts of meat, not steaks. IMOHO
 
uberman

uberman

Golden Member
Sep 15, 2006
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Originally posted by: loup garou
What does "four nice slabs of beef" mean? What sort of cuts are they?
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That's a good question. I think he's in the Netherlands and I don't think it would translate well. I used to be a butcher and that's why I did not ask.

 
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Vegitto

Diamond Member
May 3, 2005
5,234
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Uuumm.. They're from the part just behind the part that steaks are made from.. A bit thinner and a bit chewier than steaks. And I've already decided on just grilling them, no time for marinating, dinner is in 3 hours..

Uberman, good job for remembering where I'm from :).
 
L

loup garou

Lifer
Feb 17, 2000
35,132
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Originally posted by: Vegitto
They're thin flank steaks.
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Oh man I love flank steak. Probably too late now, but my favorite way to do a flank steak is carne asada.

I marinate the steak for a couple hours with lime juice, beer, turmeric, garlic, cumin, coriander and black pepper, pat dry and do the sear/broil method. I also broil some green onions as a side. Slice the steak across the grain and serve with tomato-avocado salad, fresh tortillas and saffron rice.
 
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